Certificate IV in Kitchen Management (International)

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Certificate IV in Kitchen Management (International)

Turn your love of food into a career with a Certificate III in Commercial Cookery in Melbourne.

Job prospects

+ Cook


+ Duration: 78 weeks

+ Work placement: 48 service periods

Local students No

International students Yes

How can I study?

This course is available on campus in the CBD and in our state of the art commercial training kitchens. Call us to discuss your study options. Call us to discuss your study options.

Do you dream of becoming a chef? The Certificate IV in Kitchen Management will help you take your cookery career to the next level. With this qualification, you will learn to lead teams in commercial kitchens across Australian cafes, restaurants, pubs and other hospitality venues.

Our professionally trained chefs provide students with hands-on skills and industry knowledge to work as a chef in Australian kitchens. This qualification will open up an exciting career pathway for anyone who wants to work as a chef or chef de partie.

  • National Code: SIT40521

  • CRICOS Code: 109684F

  • Units: 33 units (27 core + 6 electives)

  • Location: Level 8, 250 Collins Street, Melbourne, VIC, Australia, 3000

  • Duration: 78 weeks (including holidays)

  • Tuition Fee: $14,000

  • Materials Fee: $300

  • Administration Fee: $200

  • RPL Application Fees: $145 per hour


Included in materials fee:

  • 1 X White Chef coat long sleeves with stud buttons (with MCIE Logo)

  • 1 X Checked Chef trouser

  • 1 X White flat top hat (with MCIE Logo)

  • 1 X White neckerchief

  • 1 X Bib style white apron

  • 1X Half-length white apron

  • 1 X Safety boots / clogs / sturdy slip-resistant shoes

  • Cooks Knife 22 cms

  • Bread Knife 26 cms

  • Boning knife 15 cms

  • Paring Knife 9 cms

  • Turning Knife 6 cms

  • Palette knife 20 cms

  • Filleting knife

  • Sharpening steel 25 cms

  • Wooden spoon 30 cms

  • Rubber Spatula / Scraper

  • Whisk stainless steel 30 cms

  • Tongs stainless steel 23 cms

  • Poultry Scissors

  • Set of star nozzles

  • Pocket thermometer

  • Serving spoon perforated 30 cms

  • Pastry brush 2.5 cms

  • Peeler

  • Bowl Scraper

  • Tea Towel – 2 numbers

  • Piping bag 50 cms

  • Knife carry case 18 pockets

A nationally recognised qualification in Ageing Support is about gaining the skills and knowledge to work in aged care environments supporting older people in services or in their own homes. You could become a…

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There are no pre-requisite units for this qualification.

Candidates must meet one of the following English Language proficiency requirements:

  • IELTS band score of 5.5 or equivalent internationally recognised exam result in line with DHA regulations

  • satisfactorily completing ELICOS at Upper Intermediate level from a NEAS endorsed English Training Centre

  • completion of secondary studies equivalent or higher to an Australian Year 11 qualification from an English-speaking country

  • completion of MCIE English Placement Test with an overall score of 5.5 or above

  • other tests like PTE, TOEFL and OET are also considered equivalent for direct entry into MCIE VET courses.

Students who have completed one year of study in Australia at AQF Certificate III level or above are exempt from submitting Year 11 qualifications or equivalent + IELTS results.

Course Delivery

This is a blended delivery course with 15 hours face-to-face and 5 hours delivered in real-time remotely via Microsoft Teams each week over 3 days per week. Learning methods include practical demonstration, multimedia presentations, group instruction and discussion as well as online discussions and social media groups.

Course Assessment

Assessment for this course includes written tasks, long and short answer questions, multiple choice quizzes, group tasks, oral presentations, role plays, scenarios, case studies, work placement journals, logbooks, portfolios and projects. Most assessments are submitted online via the Canvas LMS.

Work Placement

Students are required to complete 48 service periods to complete the work-based training component of this course. MCIE will organise your placement with one of our hospitality host employers.

Recognition of Prior Learning (RPL) and Credit Transfer (CT) are available. Please click here for more information on fees, terms and conditions.

Core Units

SITXFSA005 Use hygienic practices for food safety
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC028 Prepare appetisers and salads
SITHCCC029 Prepare stocks, sauces and soups
SITXINV006 Receive, store and maintain stock
SITHCCC035 Prepare poultry dishes
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC043 Work effectively as a cook
SITHCCC036 Prepare meat dishes
SITHCCC037 Prepare seafood dishes
SITXFSA006 Participate in safe food handling practices
SITHKOP015 Design and cost menus
SITHCCC041 Produce cakes, pastries and breads
SITHPAT016 Produce desserts
SITHCCC042 Prepare food to meet special dietary requirements

Elective Units

SITHPAT014 Produce yeast-based bakery products
SITHCCC040 Prepare and serve cheese
SITHFAB021 Provide responsible service of alcohol
SITHCCC039 Produce pates and terrines
SITHCCC038 Produce and serve food for buffets HLTAID011 Provide First Aid

MCIE Head Office & Campus

Contact us today to learn more about training courses in Melbourne

Levels 8, 250 Collins Street,
Melbourne, VIC, 3000
Call: 1300 737 004
Email: info@mcie.edu.au

MCIE Fanning St Kitchen

Our fully equipped commercial training kitchen.

28-30 Fanning Street,
Southbank, VIC, 3006
Call: 1300 737 004
Email: info@mcie.edu.au

Nationally Recognised Training

This is Nationally Recognised Training,
leading to Australian Qualifications
Framework (AQF) qualification or a
Statement of Attainment.

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